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Items where Author is "Stevenson, L."

Items where Author is "Stevenson, L."

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fat nutritional composition ready meal sodium takeaway takeaway meal
Number of items: 7.

fat

Jaworowska, Agnieszka, Blackham, T. and Stevenson, L. (2011) Reduction of fat and Na content in takeaway food by recipe reformulation. In: Proceedings of the Nutrition Society. Cambridge University Press, Cambridge. ISSN 0029-6651 (Print), 1475-2719 (Online) (doi:10.1017/S0029665111002242)

nutritional composition

Stevenson, L., Jaworowska, Agnieszka and Blackham, T. (2011) Comparison of the nutritional quality of takeaway and ready to eat meals. In: Proceedings of the Nutrition Society. Cambridge University Press, Cambridge. ISSN 0029-6651 (Print), 1475-2719 (Online) (doi:10.1017/S0029665111002114)

Jaworowska, Agnieszka, Blackham, T. and Stevenson, L. (2011) Nutritional composition of takeaway meals served by independent small outlets. In: Proceedings of the Nutrition Society. Cambridge University Press, Cambridge. ISSN 0029-6651 (Print), 1475-2719 (Online) (doi:10.1017/S0029665111002175)

ready meal

Stevenson, L., Jaworowska, Agnieszka and Blackham, T. (2011) Comparison of the nutritional quality of takeaway and ready to eat meals. In: Proceedings of the Nutrition Society. Cambridge University Press, Cambridge. ISSN 0029-6651 (Print), 1475-2719 (Online) (doi:10.1017/S0029665111002114)

sodium

Jaworowska, Agnieszka, Blackham, T. and Stevenson, L. (2011) Reduction of fat and Na content in takeaway food by recipe reformulation. In: Proceedings of the Nutrition Society. Cambridge University Press, Cambridge. ISSN 0029-6651 (Print), 1475-2719 (Online) (doi:10.1017/S0029665111002242)

takeaway

Stevenson, L., Jaworowska, Agnieszka and Blackham, T. (2011) Comparison of the nutritional quality of takeaway and ready to eat meals. In: Proceedings of the Nutrition Society. Cambridge University Press, Cambridge. ISSN 0029-6651 (Print), 1475-2719 (Online) (doi:10.1017/S0029665111002114)

takeaway meal

Jaworowska, Agnieszka, Blackham, T. and Stevenson, L. (2011) Reduction of fat and Na content in takeaway food by recipe reformulation. In: Proceedings of the Nutrition Society. Cambridge University Press, Cambridge. ISSN 0029-6651 (Print), 1475-2719 (Online) (doi:10.1017/S0029665111002242)

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